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Chicken Breasts on a Sheet Pan

Sheet Pan Garlic Herb Chicken with Potatoes and Veggies

Katerina | Diethood
Juicy and delicious chicken breasts baked to a tender perfection with vegetables and potatoes, all cooked together on just one sheet pan.
Servings : 4 serves
Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 40 minutes

Ingredients
  

  • 4 (1 pound total) boneless, skinless chicken breasts
  • 3 cups diced potatoes
  • 1/2 pound Brussel Sprouts, cut in half
  • 1 pound asparagus, ends trimmed
  • 2 large carrots, diced or thinly sliced
  • 1 large red onion, quartered
  • 2 cups cherry tomatoes, optional
  • 2 tablespoons olive oil, divided
  • 2 cloves garlic, minced, divided
  • 1 teaspoon garlic powder
  • 1-1/2 teaspoon dried rosemary, divided
  • 1-1/2 teaspoons dried thyme, divided
  • salt and fresh ground pepper, to taste
  • 1 tablespoon butter, cut into 4 pats

Instructions
 

  • Preheat oven to 425F.
  • Line a large sheet pan with parchment paper or foil; set aside.
  • Cut up the potatoes, Brussel sprouts, asparagus, carrots, and red onion, and place each in a separate corner of the prepared sheet pan. DO NOT use the cherry tomatoes, yet.
  • Drizzle olive oil over the veggies.
  • Season veggies with garlic powder, 1/2 teaspoon dried rosemary, 1/2 teaspoon dried thyme, salt, and pepper.
  • Place 2 chicken breasts over a large piece of parchment paper.
  • Rub both sides of the chicken with a bit of olive oil, and season with salt, pepper, 1/2 teaspoon rosemary, 1/2 teaspoon thyme, and half of the minced garlic.
  • Place a pat of butter on top of each chicken breast and tightly seal the parchment paper around the chicken breasts.
  • Repeat the same process with the remaining 2 chicken breasts.
  • Place wrapped chicken on the center of the baking pan.
  • Bake for 30 minutes, or until chicken is cooked through. Chicken is done when internal temperature reaches 165F.
  • Optionally, 10 minutes before it’s done cooking, you can also add cherry tomatoes to the sheet pan.
  • Remove from oven and let stand 5 minutes.
  • Unwrap the chicken and serve.

Notes

HOW TO STORE LEFTOVERS
  • Store covered in an airtight container and keep in the fridge for 5 days, or freeze for up to 2 months.

Nutrition

Calories: 342 kcal | Carbohydrates: 27 g | Protein: 31 g | Fat: 13 g | Saturated Fat: 3 g | Cholesterol: 80 mg | Sodium: 210 mg | Potassium: 1441 mg | Fiber: 8 g | Sugar: 7 g | Vitamin A: 6865 IU | Vitamin C: 84.5 mg | Calcium: 103 mg | Iron: 6.5 mg

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Course: Dinner
Cuisine: American, American/Southern
Keyword: baked chicken breast recipes, baked chicken breasts, baked vegetables, chicken sheet pan dinner, easy chicken breast recipes, healthy dinner recipes, one pot recipes, roasted asparagus recipe, sheet pan dinners